Buttermilk Biscuit Chicken
Recipe tags: baking mix, easy difficulty, dinner, deepfry
|1 pkg||Southeastern Mills® Country Biscuit Mix|
|1 tsp||Better Than Bouillon® Roasted Chicken Base|
|4||chicken cutlets (3-ounce)|
|1 pkg||Southeastern Mills® Peppered Gravy Mix|
Pour the Country Biscuit Mix in a medium bowl and set aside. In a medium bowl, whisk together the buttermilk and egg, set aside.
In a small bowl, lightly coat the chicken slices with the Roasted Chicken Base.
Coat chicken in the Country Biscuit Mix, shaking off any excess flour.
Dip chicken in the buttermilk mixture on both sides.
Re-coat the chicken with the Country Biscuit Mix.
With oil in a frying pan on medium-high heat, place coated chicken slices and cook for 3-4 minutes per side until chicken is fully cooked.
Top with prepared Peppered Gravy Mix.
Try this dish with Better Than Bouillon® Vegetarian No Chicken, Reduced Sodium or Organic Roasted Chicken Base.